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Instant Pot Mexican Beef - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 2 1/2 pounds Beef Short Ribs
  • 1 1/4 cups slice Onion
  • 1 tablespoon Tomato Paste
  • 6 teaspoons mince Garlic, Cloves
  • 1/2 cups Salsa
  • 1/2 cups Beef Bone Broth/Stock
  • 1/2 teaspoons Fish Sauce
  • 1 tablespoon Chili Powder
  • 1 1/2 teaspoons Kosher Salt

Serving Day Ingredients

  • 1 tablespoon Ghee

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 371 Calories
  • 22g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 116mg Cholesterol
  • 897mg Sodium
  • 5g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Nom Nom Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide beef cubes among indicated number of round containers.
  2. Divide sliced onions among indicated number of freezer bags.
  3. In a bowl, mix together tomato paste, garlic, salsa, bone broth, fish sauce, chili powder, and salt.
  4. Pour sauce over beef. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Set Instant Pot to saute and melt ghee.
  4. Add onions and cook until translucent.
  5. Add frozen contents of round container.
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 35 minutes.
  8. Naturally release pressure.

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